Blueberry Lemon Doughnuts

It is finally Spring! (Well, still only 40-50 degrees here in the U.P. but it is sunny, and I have a sunburn, so it still counts.) Time to bust out one of my favorite "flavors" with pretty much any combination, as long as lemon is involved somewhere. These baked doughnuts pack a lemon punch that of course goes perfectly with blueberries. Every time I think lemon and blueberry, it just screams Springtime to me. And they are baked cake-like doughnuts, so you SORT of feel better eating them....

Ingredients:

1/2 stick butter, melted
1/4 c. veggie oil
3/4 c. sugar
2 eggs
2 tsp. vanilla
2 tsp. grated lemon zest
1 c. buttermilk
2 3/4 c. flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. salt
1 c. blueberries

Preheat the oven to 425 degrees and grease your doughnut pan(s) with nonstick cooking spray. In a large bowl, whisk the melted butter, oil and sugar together. Add in the eggs, vanilla, lemon zest, buttermilk and whisk again until smooth. Add in the dry ingredients and stir until a thick batter forms. Stir in the blueberries. Spoon the batter into the prepared doughnut pan and bake for 7-8 minutes, until the bottom of the doughnuts are a nice golden brown and the top springs back when you lightly press on it. Repeat until you have no more dough left.

Lemon Glaze:

2 c. powdered sugar
2 tsp. lemon zest
7-8 Tbs. fresh lemon juice (2 large lemons)

In a small bowl, combine the lemon glaze ingredients together. Line parchment or wax paper underneath cooling racks and dip each side of the doughnut in the glaze mixture. Place on the rack to cool fully and let the icing dry.

Blueberry Zucchini Muffins

I love adding grated vegetables to baked goods. The zucchini in this recipe makes the muffins super soft and the sweetness of the blueberries give a slight tartness, making these the perfect bite for breakfast or a snack!

Ingredients:

1 1/2 c. sugar
1/2 c. brown sugar
1 c. oil
3 eggs
2 tsp. vanilla
2 1/2 c. flour
1/2 c. cocoa powder
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
2 c. grated zucchini, drained
2 c. blueberries

Preheat the oven to 350 degrees. Line muffin pans with paper liners and set aside. In a large bowl, mix the sugar, oil, eggs and vanilla with a spatula. Slowly add in the dry ingredients until the batter comes together evenly. Stir in the blueberries.

Fill the prepared baking cups about 2/3 of the way full. Bake for 18-20 minutes until the top slightly bounces back when gently pressed down.

Lemon Blueberry Naked Cake with Lemon Cream Cheese Frosting

Spring is almost here (hopefully, the snow is melting at a rapid pace now as long as it stays that way), and what better flavors to welcome in Spring than lemon and blueberry? This cake is soft, packed with flavor and perfect for people who don't like a massive amount of frosting, hence the "Naked" part of the title.

Ingredients:

2 sticks butter, softened
1 3/4 c. sugar
1 Tbs. lemon zest
4 eggs, room temperature
2 tsp. vanilla
2 1/2 c. flour
2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. salt
1 c. buttermilk
Juice from 2 lemons (about 1/2 cup)
2 c. fresh blueberries
1 Tbs. flour

Preheat the oven to 350 degrees. Spray three 9 inch round cake pans with Pam (with flour) and set aside. In an electric mixer, combine the butter, sugar and lemon zest until everything is well mixed. Add in the eggs and vanilla, beating for around two minutes and then scrape down the bowl. With the mixer off, add the flour, baking powder, baking soda and salt. Mix on low speed until just combined. Add the buttermilk and lemon juice, stirring by hand until the batter is a smooth and silky consistency.

In a small bowl, toss the blueberries and the flour together. Add the blueberries to the cake batter and gently fold them in (try not to break them because then the batter will change color!). Pour the batter evenly into the three prepared pans and smooth out. I like to tap the pans gently on the counter to get all of the air bubbles out. Bake in the oven for 30-35 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pans until ready to assemble.

Lemon Cream Cheese Frosting:

12 oz. cream cheese (1 1/2 blocks), softened
1 stick butter, softened
4 1/2 c. powdered sugar
Zest of one large lemon
1 Tbs. fresh lemon juice
2 Tbs. heavy cream

Beat the cream cheese and butter together for about 2-3 minutes until fluffy. Add in the powdered sugar on low speed until everything starts mixing together, and then add the lemon zest and lemon juice. Increase the spread to medium and slowly add in the heavy cream. Whip for another 2-3 minutes.

To assemble the cake, place the bottom layer on your work surface (I like to put a paper liner underneath so that the cake is easily transported). Fill a piping bag with a large tip and pipe a thin layer of frosting on top, starting with the outsides and then making a zigzag pattern towards the middle. Smooth out with an icing spatula. Place the second layer on and repeat those steps. Finally, place the top layer on and pipe a layer of frosting like before. Using the icing spatula, smooth out the top. Then frost the sides of the cake making sure to push the frosting between the layers so that there are no cracks. Turn the cake, pressing down with the icing spatula, to remove excess frosting. Smooth the top of the cake out once more so that the icing is in an even layer.

To decorate the cake, I added a tan bow using wrapping paper ribbon. I also made a mound in the center of the top of the cake out of raspberries and extra blueberries, and then place a few crystallized sugared roses (edible) on top.

Peach Blueberry Banana Bread

Ingredients:

1 stick margarine, softened
1 c. sugar
1 tsp. vanilla
2 eggs
1 tsp. baking soda
1 1/2 c. flour
1/2 c. sour cream, light
3 very ripe bananas, thinly sliced
1 large peach, cored and diced (leave skin on)
1/2 c. blueberries

Preheat the oven to 350 degrees. In an electric mixer, combine the margarine and sugar until creamy. Add in the eggs and vanilla. Slowly add the dry ingredients until the combination is mixed well. Stir in the sour cream and fruit with a spatula. Pour the batter into 5 mini loaf pans (spray if metal, if paper baking cups, spray is not needed). Bake in the oven for 35 minutes until the tops are golden brown and the batter is fully cooked. Transfer out of the pans and let cool fully on a wire rack.

Blueberry Chia Muffin Bread

 

Blueberry bread and banana are my two favorite kinda of bread in the entire world. I have just recently in the last year started to love chia seeds, in both pudding form, and crunchy form, and thrown into random breads and cookies. This blueberry bread with chia seeds on the inside and out, is a great combination. It also has the texture of a muffin, rather than a soft bread, so one slice is very filling for breakfast!

Ingredients:

1 c. sugar
1 stick salted butter, softened
2 eggs
1 c. milk, 1% or almond
2 c. flour
2 tsp. baking powder
2 1/2 c. blueberries
2 Tbs. chia seeds (plus more for top)

Preheat the oven to 350 degrees. Grease a 9 inch glass loaf pan and set aside. In an electric mixer, cream the butter and sugar together. Add in the eggs and milk and mix until you reach a smooth consistency. Add the dry ingredients in and mix until just combined. Stir in the blueberries and chia seeds with a spatula.

Pour the batter into the prepared pan and smooth out the top. Sprinkle the top with about a tablespoon or so of chia seeds. bake for 55-60 minutes or until the top is firm golden brown. Cool 10 minutes in the pan, then transfer to a wire rack to cool fully.

Grilled Angel Food Cake with Blueberries and a Vanilla Bean Sauce

Ingredients:

2-4 Tbs. of my Vanilla Bean Buttercream Frosting recipe
Store-bought or homemade angel food cake
1 c. frozen blueberries, thawed

On medium heat, grill the angel food cake on a grill pan or pan fry to get the outside crispy. Heat the frosting in the microwave and place some on the bottom of two plates. Top the frosting with two grilled slices of angel food cake. Pour 1/2 cup blueberries on top of each, and finish by drizzling more frosting. The combination is amazing! Crispy, creamy and sweet!

Blueberry Yogurt Cookies

Ingredients:

1 1/2 stick margarine (or butter), softened

3/4 c. dark brown sugar

1/3 c. sugar

1 tsp. blueberry extract

1 egg

1 2/3 c. flour

3/4 tsp. baking powder

1/2 tsp. baking salt

1 tsp. salt

1- 1 1/2 c. fresh blueberries

1 c. yogurt chips

Preheat the oven to 375 degrees. In an electric mixer, beat the butter and sugar together until smooth. Add in the extract and egg. Slowly add in your dry ingredients until everything is well combined. Fold in the blueberries and yogurt chips. Line a baking sheet with parchment paper. Drop the dough by rounded tablespoon onto the prepared baking sheet, leaving at least 1 1/2 to 2 inches between the cookies. Bake for 8-10 minutes until the bottom is golden brown and the middle is cooked through. Let sit on the baking sheet for 1-2 minutes before cooling fully on a wire rack. 

Blueberry Pie Chia Pudding

Ingredients:

2/3 c. chia seeds
1 1/3 c. vanilla soy milk
1 Tbs. dark brown sugar
1 tsp. pumpkin pie spice
1 c. blueberries, divided

Mix the above ingredients together in a medium size bowl, stirring every minute or so for 10 minutes to let the milk soak in. Divide evenly among 4 bowls or jars. Top each with 1/4 c. more soy milk, a sprinkle of brown sugar, and a few raw chia seeds. Refrigerate for a few hours or overnight.

Blueberry Coffee Cake with Streusel Topping

Ingredients:

2 c. flour
3/4 c. sugar
2 tsp. baking powder
1/4 tsp. salt
1 egg
1/2 c. vanilla soy milk
1/2 c. margarine, melted
1 c. fresh blueberries

topping:
1/2 c. sugar
1/3 c. flour
1/4 c. cold margarine

Preheat the oven to 375 degrees. In a large bowl, add the dry ingredients and stir together. In another small bowl, whisk the milk, margarine and egg together and stir into the dry ingredients. Add the blueberries and pour into a greased 9 inch square pan. Combine the topping ingredients with a pastry blender or your fingers, and evenly sprinkle on top of the cake. Bake for 35-38 minutes. Let cool fully before slicing.

Blueberry Oatmeal Flaxseed Muffins

Ingredients:

1/2 c. oats
1/2 c. buttermilk, lowfat
1 1/2 Tbs. margarine, melted
1 egg
1/3 c. brown sugar
1 tsp. vanilla
1/2 c. heaping flour
1 1/2 Tbs. ground flaxseed
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 c. blueberries, plus another 1/2 cup - cup or so for top

Preheat the oven to 375 degrees. Line muffin tins with paper liners and set aside. Combine the oats and buttermilk together, stir, and let sit for 15-20 minutes. Add the melted butter, egg, brown sugar and vanilla and stir until well combined. Add the dry ingredients and stir together. Fold in the blueberries.

Divide evenly among 8 muffin cups. Top each with 4-6 blueberries. Bake in the oven for 16-18 minutes until the tops are firm. Let cool fully on a wire rack.

(Makes 8-10 muffins, if 8 muffins, 3 WW points each)

Blueberry Milk Chocolate Snack Cake

Ingredients:

1 box white cake mix
1 can Sprite zero
1 1/2 c. blueberries (fresh or frozen)
1/2 c. milk chocolate chips

Preheat the oven to 350 degrees. Mix the cake mix and Sprite zero together with a whisk until the lumps are gone. Line a 13x9 inch pan with tinfoil and spray with non stick cooking spray. (You can eliminate the tinfoil and just spray a pan. The cake is so moist that it is easier to get out of the pan with the tinfoil in my opinion). Stir in the blueberries and pour into the prepared pan. Sprinkle the top with the chocolate chips. Bake in the oven for 27-32 minutes. Let cool fully in the pan before serving.

 

(Makes 12 servings, 6 WW points per serving)

Blueberry Pie Cobbler

Ingredients:

2 1/2 c. blueberries
1/4 tsp. ground ginger
1 1/2 tsp. cinnamon
1/2 tsp. vanilla
1/3 c. Splenda
1/3 c. refrigerated pie crust dough

Preheat oven to 400 degrees. In a medium size bowl, mix the blueberries, ground ginger, cinnamon, vanilla and Splenda together. Flour your counter top or work surface. Place the dough on the flour. Using a rolling pin, roll the dough out into a quarter inch thick layer. Use a ramekin and press into the dough making circles. Cut around the outlines with a knife. Use a rolling pin and roll out the pie crust so that it can overlap around the top of the ramekin. Spray six ramekins with non stick cooking spray and set on a jellyroll pan. Divide the blueberry mix evenly among the six cups. Cut an "x" in the center of each pie crust circle. Place the circle on top of each ramekin and press down around the sides. Spray the tops with non stick cooking spray. Cover the tops with tinfoil. Bake in the oven for 20 minutes. Remove the tinfoil and bake for another 10 minutes. Let cool slightly before eating.

Fresh Berry Tarts

Ingredients:

1/2 pkg. refrigerated pie crust (you only need one crust)
8 oz. reduced fat cream cheese, room temperature
1/2 c. powdered sugar
1/2 tsp. almond extract
1 c. blueberries
1 c. raspberries (I used red and golden)
1/4 c. sliced almonds

Preheat oven to 400 degrees. On a floured surface, unroll the pie crust. Roll the crust out with a rolling pin until 1/8 inch think. Use a circular cookie cutter and cut as many as you can. Ball the remaining crust back up and flatten again using the rolling pin. I ended up with 18 mini pie crusts. Place on an ungreased baking sheet about 1/2 inch apart and prick the top with a fork. Bake for 8-10 minutes. Remove from the baking sheets and cool on wire racks. In a small bowl, mix the cream cheese, powdered sugar and almond extract together until smooth. Spread the cream cheese mixture in a thin layer on top of the crusts. Top each with a few blueberries and raspberries. Add a few sliced almonds on top.

(Makes approximately 20 tarts, 4 WW points each)

Patriotic Cupcakes

Ingredients:

1 box white cake mix (and ingredients listed on box)

2 c. blueberries

2 c. white chocolate chips

2-3 drops blue food coloring

vanilla frosting (store bought or home made)

red paper liners

red and blue sprinkles

Preheat the oven to 350 degrees. Line the cupcake tins with paper liners. Mix the cake mix ingredients together, and gently fold in the chocolate chips and blueberries, saving about 1/4 c. of each. Fill the cupcake tins 2/3 of the way full. Sprinkle the tops with the remaining chocolate chips and blueberries (a few of each on top). Bake for 15-18 minutes or until the center comes out clean on a toothpick. Let cool fully on a wire rack. Top with store bought or home made vanilla frosting, and then add the patriotic sprinkles for the finishing touch.